April 21, 2010 in Features

Lost dessert recipe located

By The Spokesman-Review
 

Readers called this week looking for help finding and fixing recipes.

Diane Johnson misplaced an easy, elegant posset recipe published in The Spokesman-Review last year. I found the custard-like dessert in a story correspondent Carol Price Spurling wrote about the foods she enjoyed while traveling and cooking in Ireland.

Another caller said she needed help with a recipe that a friend clipped for her from another publication. The friend knew she loved the Mimi’s Café Carrot Raisin Bread, but accidentally shaved off some of the measurements when she cut it out. Mimi’s Café is a restaurant chain that opened its first store in Anaheim, Calif. There are now restaurants in 22 states, although none in the Northwest.

I found the missing measurements in the copycat recipe online at www.recipezaar.com.

Here are the recipes:

Lemon Posset

Courtesy of Liz Moore, Belle Isle School of Cookery

1 pint heavy cream

2/3 cup granulated sugar

1/2 teaspoon vanilla extract

2 lemons, juice only

Pour the cream into a large saucepan and add the sugar. Bring to a boil and boil for 3 minutes, stirring occasionally.

Remove from the heat and whisk in the vanilla extract and lemon juice. Strain the mixture into a jug and then pour into small ramekins or custard cups. Let cool and refrigerate 4 to 6 hours before serving.

For a variation, use lime or grapefruit juice in place of the lemon.

Yield: 6 servings

Approximate nutrition per serving: 363 calories, 29 grams fat (18 grams saturated, 71 percent fat calories), 1.7 grams protein, 25 grams carbohydrate, 108 milligrams cholesterol, no dietary fiber, 30 milligrams sodium.

Mimi’s Café Carrot Raisin Bread (copycat recipe)

From www.recipezaar.com

1 1/2 cups unbleached flour, sifted

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

8 ounces vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

6 ounces golden raisins

3/4 cup chopped walnuts

Preheat oven to 350 degrees.

Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.

In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

Yield: 16 to 20 servings, 2 loaves

Looking for a recipe? Have a food question? Lorie Hutson would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to cooksnotebook@spokesman.com. As many letters as possible will be answered in this column; sorry, no individual replies.


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